Can I make this Cowboy Pasta Salad vegetarian?

Absolutely! Simply omit the ground beef and bacon, and consider adding extra black beans, roasted vegetables, or even plant-based meat alternatives for protein. The dressing and other components are already packed with flavor, so you won't miss the meat.

How spicy is this pasta salad?

As written, this recipe has a mild to medium heat level. The spiciness comes primarily from the jalapeño and the salsa verde. To reduce the heat, remove the seeds and membranes from the jalapeño or omit it entirely, and choose a mild salsa verde. For more heat, keep the jalapeño seeds or add a pinch of cayenne pepper.

Can I prepare components of this salad in advance?

Yes! Cook the pasta and beef a day ahead and refrigerate separately. The dressing can also be made up to 3 days in advance and stored in the refrigerator. Chop vegetables the morning of serving, then assemble everything when you're ready to enjoy it.

What's the best way to transport this to a potluck?

Transport the pasta salad in a covered container with a tight-fitting lid. If traveling more than 30 minutes or if it's particularly warm outside, consider packing it in a cooler with ice packs. For ultimate freshness, you can also transport the dressing separately in a jar and mix it in just before serving.

Cowboy Pasta Salad Recipe

Description

Cowboy Pasta Salad is a hearty and flavorful crowd-pleaser that’s perfect for potlucks, BBQs, or a simple family dinner. Packed with rotini pasta, ground beef, crispy bacon, fresh vegetables, and a zesty homemade cowboy dressing, this dish is a delightful and filling combination of bold flavors and creamy textures.

Ingredients

Units Scale

Pasta Salad

1 pound rotini pasta
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
8 ounces cherry or grape tomatoes, halved
8 ounces cheddar cheese, cubed
1/2 red onion, diced
1 jalapeno, thinly sliced (optional)
4 slices bacon, cooked and crumbled
1 (14.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can corn kernels, drained

Cowboy Dressing

16 ounces salsa verde
1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon smoked paprika
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon black pepper

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Instructions

Cook the Pasta
Cook 1 pound of rotini pasta according to the package directions. Once cooked, drain the pasta and rinse it with cold water to cool it. Transfer the cooled pasta to a large mixing bowl.
Cook the Ground Beef
Heat a skillet over medium-high heat and add 1 pound of ground beef. Season the beef with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Use a spatula to break the meat apart as it cooks. Continue to cook until the beef is thoroughly browned and no pink remains, about 7 to 10 minutes. Drain any excess grease and transfer the cooked beef to a bowl to chill.
Prepare the Salad Ingredients
Halve 8 ounces of cherry or grape tomatoes, cube 8 ounces of cheddar cheese, dice 1/2 red onion, slice 1 jalapeño (if using), crumble 4 slices of cooked bacon, and open the cans of black beans and corn (drain them both). Add all these ingredients to the large mixing bowl with the cooked pasta.
Make the Cowboy Dressing
In a blender, combine 16 ounces of salsa verde, 1 cup mayonnaise, 1 tablespoon lime juice, 1 tablespoon smoked paprika, 1 tablespoon granulated garlic, 1 tablespoon ground cumin, 1 tablespoon onion powder, 2 teaspoons salt, 1 teaspoon chili powder, and 1 teaspoon black pepper. Blend until the dressing is smooth and creamy.
Combine and Serve
Pour the cowboy dressing over the pasta salad mixture and stir well until everything is fully coated. Serve right away, or cover and refrigerate until ready to serve.

Notes

For a spicier kick, leave the seeds in the sliced jalapeño or add a pinch of cayenne pepper to the dressing.
You can substitute rotini pasta with penne, farfalle, or any pasta of your choice.
This dish works well chilled, so it’s a great make-ahead option for parties or gatherings.
Swap out cheddar for pepper jack cheese for a slightly spicier variation.
To make the dish vegetarian, omit the ground beef and bacon and add more beans or roasted vegetables.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 5g
Sodium: 900mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 15g
Cholesterol: 60mg